Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
Total Time
15 Minutes
Prep Time
15 Minutes
Rating
5 out of 5 stars
(40)
Ingredients
4 servings
- 5 ounces (or 5 generous handfuls) arugula
- 1 tablespoon fresh lemon juice, from one lemon
- 3 tablespoons extra virgin olive oil, best quality such as Lucini
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Big hunk Parmigiano-Reggiano cheese
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Preparation
Step 1
In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
Step 2
Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.
Step 3
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Chef's notes
Can customize with grilled chicken, grilled shrimp with pesto, cherry tomatoes, pine nuts, or balsamic vinegar reduction.
If you can’t find arugula, substitute with fresh spinach, mixed greens, or baby kale.
